Four Seasons Brown Sauce Sauce Espagnole Food

SAUCE ESPAGNOLE RECIPE: HOW TO MAKE ESCOFFIER'S FAMOUS MOTHER SAUCE

Steps:

• Add a teaspoon of beef fat to a sauce pan and set over medium heat.
• Add carrots, celery and onion to beef fat and fry for a couple of minutes till fragrant.
• Add tomato paste and fry for another couple of minutes.
• Pour in beef stock and add bay leaves, thyme and leek.
• Raise heat to high and let stock come to a boil.
• Once boiling, reduce heat back down to medium and allow to reduce at a low boil for about an hour or until reduced by about half.
• Strain and set liquid into a bowl, making sure to press down on the solids as you do to release as much flavor as possible, then discard the solids.
• Return sauce pan to medium heat and add remaining tablespoon of beef fat.
• Once fat has melted, stir in flour with a whisk to form a basic roux.
• Cook roux, stirring frequently so it doesn't burn, for about 5-10 minutes until it develops a nutty aroma and a redish-brown color.
• Carefully an gradually stir in warm beef stock mixture whisking constantly to dissolve any lumps that may occur
• Bring sauce to a boil, back heat down to low and let simmer for about 10 minutes.
• If serving the Sauce Espagnole as is, season to taste with salt and pepper and serve over beef.
• If you plan to create a derived sauce, hold back the seasoning until your final results have been achieved.

ESPAGNOLE: A BASIC BROWN SAUCE

Steps:

• Gather the ingredients.
• Fold the bay leaf, thyme, parsley stems, and peppercorns in a square of cheesecloth and tie the corners with a piece of kitchen twine. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve.
• In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.
• Add the mirepoix-onions, carrots, and celery-and sauté for a few minutes until lightly browned. Don't let it burn.
• With a wooden spoon, stir the flour into the mirepoix a little bit at a time until it is fully incorporated and forms a thick paste (this is your roux ).
• Lower the heat and cook the roux for another 5 minutes or so, until it just starts to take on a very light brown color. Again, don't let it burn.
• Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it's free of lumps.
• Bring to a boil, lower the heat, and add the sachet. Simmer for about 50 minutes, or until the total volume has reduced by about 1/3, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.
• Use a ladle to skim off any impurities that rise to the surface.
• Remove the sauce from the heat and retrieve the sachet.
• For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
• If you won't be serving the sauce right away, keep it covered and warm until you're ready to use it. Otherwise, serve hot and enjoy!

ESPAGNOLE SAUCE

Steps:

• -Roughly chop the mirepoix
• - Caramelize the vegetables in the butter or other fat until nice and dark brown. Add the peppercorns, bay leaf and herb now.
• -Add the flour and cook it until you reach the brown roux stage. It will smell wonderfully toasty!
• - Optional: If using red wine, add it to the pot now.
• -Pour in the brown stock and stir to properly incorporate the flour mixture and avid any lumps from forming.Add the tomato paste.
• -Bring the Espagnole Sauce to a boil, and then reduce and simmer for 1.5 hours.
• -Skim off any foam that may rise to the top.
• - Once simmered strain the sauce and use as a base in garvy or other sauces to be served with red meat.

ESPAGNOLE SAUCE

Steps:

• Begin by melting the butter in a small saucepan, and then adding in your diced onions. Cook over low heat until the onions are caramelized.
• Add the flour, coating the onions, and absorbing any juices in the pan.
• Slowly whisk the stock into the mixture in the pan, making sure to break up any lumps while you whisk. When you've added in all of the stock, add the tomato puree and bay leaf. Bring the sauce to a gentle boil.
• Skim off any impurities and skin that rise to the surface of the sauce. Continue to boil until the total volume of the sauce has reduced by half - this could take about thirty minutes.
• Strain the sauce through a fine-mesh sieve. Make sure to use it while it's still hot!

ESPAGNOLE SAUCE (AKA: BROWN SAUCE)

Steps:

• In a heavy bottomed sauce pan over medium heat melt the butter and sauté the mirepoix (carrots, celery, onion) until it is deeply caramelized, about 20 Minutes.
• Lower the heat and add in the flour to create a roux. Cook until the roux is browned about 15 Minutes.
• Gradually stir in the tomato purée and brown stock, being careful to blend it into the flour so clumps don't form.
• Raise the heat to medium and bring the sauce to a boil, about 10 Minutes. Add in the sachet.
• duce the heat to low and simmer for about 90 Minutes, or until the sauce is reduced by 1/3 and has a syrupy consistency. Skim as needed to remove fat and skin from the top.
• Strain the sauce through a sieve lined with cheesecloth. Gently press on the mirepoix to extract any additional sauce.
• Store in an air-tight container in the fridge for up to 5 days or freeze for up to 3 months.

BASIC BROWN SAUCE

Steps:

• In a medium saucepan over medium heat, add butter. When hot, add the mirepoix, stir, and cook for 6-7 minutes or until soft, stirring often. Add chervil, stir well before adding flour; stir to coat and cook for 2 minutes to remove the raw taste of it. Add cold broth, stirring constantly and scraping the bottom of the pot. Add pepper, salt and bay leaf. Bring to a boil and then reduce heat to medium; simmer for 30 minutes.
• Pour sauce through a sieve before using, squeezing the ingredients and then discard them. Use it or pour it back to the pot if making another recipe with it. Makes 2 ½ cups.

FOUR SEASONS' BROWN SAUCE (SAUCE ESPAGNOLE)

Steps:

• Brown carrots and onions slowly with the fatback and add the seasonings.
• Mix flour and butter to form a rouix and add, mixing well.
• Add a quart of stock and simmer very slowly for three hours.
• Strain.
• Let stand overnight.
• Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum.
• Strain again.
• Enjoy!